Transfer nuts to processor; discard husks. Chop nuts coarsely. Add butter; process until nuts are
finely ground and blended with butter. Season generously with salt and pepper. Transfer
hazelnut butter to small bowl. (Can be made 3 days ahead. Cover and chill. Bring to room
temperature before using.)

Squash Puree

Preheat oven to 400F. Line baking sheet with foil. Cut squash into 6 wedges; scrape out seeds and discard.
Arrange squash wedges, skin side down, on prepared baking sheet. Season with salt and pepper. Drizzle with honey.
Place 1 garlic clove on each wedge. Roast until squash is tender and slightly charred, about 50 minutes.

Cool squash 15 minutes. Using large spoon, scrape squash, garlic and honey into processor; discard skins.
Puree squash mixture until smooth. Season to taste with salt and pepper. Transfer puree to bowl. (Can be
prepared 2 days ahead. Cover and refrigerate.)

Rinse turkey; pat dry with paper towels. Loosen skin over breast, thighs and upper drumsticks by running hand
gently between skin and meat. Rub vegetable oil over meat under loosened skin. Spread all of hazelnut butter
over meat under loosened skin. Season turkey with salt and pepper. Place garlic, thyme and parsley into cavity.
Tie legs together loosely to hold shape. Place turkey on rack set in large roasting pan. (Can be prepared 1 day ahead.
Cover and refrigerate. Let stand at room temperature 1 hour before continuing.)

Position rack at lowest level in oven; preheat to 350F. Roast turkey until thermometer inserted into thickest
part of inner thigh registers 180F, basting with melted butter and pan juices every 20 minutes and covering loosely
with foil if turkey is browning too quickly, about 3 hours 15 minutes (if not stuffed).

Transfer turkey to platter and tent with foil to keep warm. Reserve juices in roasting pan for gravy.

Gravy

Remove rack from roasting. Pour pan juices into large glass measuring cup. Spoon off fat from top of juices. Combine
turkey stock, degreased pan juices, apple, rutabaga and chopped giblets in geavy large saucepan and bring to boil. Reduce
heat to medium-low and simmer until rutabaga is tender, about 5 minutes.

Meanwhile, stir butter and flour in small bowl until smooth paste (beurre manie) forms. Whisk beurre manie into
gravy and simmer 2 minutes. Add thyme and acorn squash puree and whisk until smooth. Simmer until gravy thickens
to desired consistency, about 5 minutes. Season to taste with salt and pepper. Transfer gravy to sauceboat.